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Chocolate Ganache

Try this Chocolate Ganache as a filling for French Macaroons.

  • yield: Makes 3/4 cup ganache

Ingredients

  • 1/2 cup heavy cream
  • 3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
  • 1/2 ounce (1 tablespoon) unsalted butter, softened

Directions

  1. Step 1

    Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

Source
Martha Stewart Living, January

Reviews (14)

  • 29 Oct, 2013

    Ohlalerouge-- The longer you allow the ganache to set up, the thicker it becomes. Soon it will become very thick and harden until it is the same consistency of a regular macaron's filling . This ganache tastes really good with the macoron recipe. Hope this helped!

  • 26 Jan, 2013

    kmmm

  • 29 Sep, 2012

    This is not a recipe for macaron filling, it's not thick enough. Maybe if you chill it then use it?

  • 20 May, 2012

    Super easy and tasty recipe..! Love it..

  • 18 Jan, 2012

    This recipe calls for too much cream, I found that half the amount is sufficient to create the perfect ganache for filling french macarons

  • 8 Oct, 2011

    Just do what the directions say. Heat the cream in a saucepan until it's almost boiling. Pour the hot cream over the chocolate that you should have sitting in a bowl. Let sit for 2 min. Add butter and wisk.

  • 13 Feb, 2011

    Recipe is a bit confusing as to how to heat what. Says pour hot cream over chocolate?

  • 13 Feb, 2011

    Recipe is a bit confusing as to how to heat what. Says pour hot cream over chocolate?

  • 13 Feb, 2011

    Recipe is not complete. Does not explain how to heat or what to heat?

  • 8 Nov, 2010

    Heat the cream then pour it over the chocolate, This alone is enough to melt it. If you add cold cream to melted chocolate it usually will curdle and become lumpy. Hope this helps!

  • 8 Nov, 2010

    Heat the cream then pour it over the chocolate, This alone is enough to melt it. If you add cold cream to melted chocolate it usually will curdle and become lumpy. Hope this helps!

  • 14 Apr, 2010

    What do you do once you have poured the cream over the chocolate?

  • 14 Apr, 2010

    is the cream heated or is the chocolate heated?

  • 14 Apr, 2010

    is the cream heated or is the chocolate heated?